You've got a great site here with some excellent information. I've done my share of grilling (including attending KT's Grilling school in the Denver area), spit cooking, etc, but never any true smoking Q. My brother gave me his slightly used ECB and I've always wanted to try it, soo...
I reviewed the ECB mods. I made some vent holes in the top and moved the legs outboard. I was going to do the firebox mods, but then I realized that the little Weber (which already has a grill for the coals and vents) fits in there perfect, so I used that instead of the original firepan.
I got a pork shoulder and used Big Bob Gibson's recipee for rub and injection, with pecan and 1 piece of mesquite. I had a fancy thermometer that logged data. One probe was on the bottom grill, one probe at the top of the lid, and I had a digital thermometer in the meat. See plot below.
The temperature at the lower rack hovered more or less around 210, and was somewhat higher at the lid, so I'm guessing the average temperature accross the meat was about 220.
It was in the high 90's that day, so I figured I would keep the fire on the small side. I started 15 briquettes and loaded the grate with more unlit briquettes (Minion Method).
I foiled part way through, and ended up putting it in the oven for 2 hours at the very end. I took it to 195.
The results were delicious, and I was very happy with my first try, moist with a nice smoke flavor.
I reviewed the ECB mods. I made some vent holes in the top and moved the legs outboard. I was going to do the firebox mods, but then I realized that the little Weber (which already has a grill for the coals and vents) fits in there perfect, so I used that instead of the original firepan.
I got a pork shoulder and used Big Bob Gibson's recipee for rub and injection, with pecan and 1 piece of mesquite. I had a fancy thermometer that logged data. One probe was on the bottom grill, one probe at the top of the lid, and I had a digital thermometer in the meat. See plot below.
The temperature at the lower rack hovered more or less around 210, and was somewhat higher at the lid, so I'm guessing the average temperature accross the meat was about 220.
It was in the high 90's that day, so I figured I would keep the fire on the small side. I started 15 briquettes and loaded the grate with more unlit briquettes (Minion Method).
I foiled part way through, and ended up putting it in the oven for 2 hours at the very end. I took it to 195.
The results were delicious, and I was very happy with my first try, moist with a nice smoke flavor.
